Combine flour, salt and sugar. Use a pastry cutter or food processor to cut in the butter until it is reduced to pea-sized lumps. Add the water and stir until a dough forms, but do not over-kneed it. Press into a flattened ball and cover snugly in plastic wrap. Refrigerate for at least 15 minutes.

Roll out the crust using a floured surface and rolling pin, then transfer to a pie plate.